Pumpkin 2016

All Grain Recipe

Submitted By: mashinmatt (Shared)
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Brewer: Matt and Chris
Batch Size: 6.00 galStyle: Fruit Beer (20A)
Boil Size: 7.30 galStyle Guide: BJCP 2008
Color: 35.2 SRMEquipment: 8 gal BK and 10 gal Igloo MLT
Bitterness: 26.8 IBUsBoil Time: 60 min
Est OG: 1.068 (16.6° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.027 SG (6.8° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs 4.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Munich Malt (9.0 SRM) Grain 2
1 lbs 8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
1 lbs 8.00 oz Chocolate Malt (350.0 SRM) Grain 4
8.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 5
1.00 oz Brewer's Gold [8.5%] - Boil 60 min Hops 6
1.00 oz Fuggle [4.5%] - Boil 10 min Hops 7
1.00 Cinnamon Stick (Boil 10 min) Misc 8
1.0 pkgs English Ale (White Labs #WLP002) Yeast 9

Notes

Recipe: Baked 29oz pure pumpkin with 2 tsp pumpkin pie spice for 1.5 hours at 375F until fairly dried out. Added the pumpkin at the beginning of the boil. Added 2 nutmegs, 2 cinn sticks and 1/2 vanilla bean with 10 mins left in boil. Mash: Hit mash temp of 156.5F. Mashed out at168F for 15 mins. Had some issues with the thermometers but it seemed that we were pretty close on our temps. We were a little distracted doing two brews at once so we didn't get every gravity along the way. BATCH sparge: Filled the kettle but still had a lot left in the MLT. Pre-boil gravity was low and volume was very high we tried to boil it down a bit. Boil: Boiled a few extra minutes but probably should have done more. Added the spices and lactose with 10 minutes to go. Pitch: Chilled to about 76F. Ended up with a little over 7 gallons into the SS Brewbucket fermenter. Pitched the yeast and put in the fridge at 69F. Ferm: Good action in the airlock within 12 hours of pitch. Secondary:

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